Vegan Pumpkin Waffles with Maple Cashew Cream

These vegan Pumpkin Waffles with Maple Cashew Cream make the perfect autumnal breakfast that the whole family will love.

I held off as long as I could. I made it almost to October. Almost.

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Then I caved. I rolled up my sleeves, brought out my whisks and spatulas and bowls, and started baking…with pumpkin. And once I go pumpkin, it’s hard to go back.

But I started off strong with these Vegan Pumpkin Waffles with maple cashew cream.

Pumpkin Waffles with Maple Cashew Cream

This week Portland turned full-on into fall. And not the nice kind of fall – colorful fallen leaves and cool crisp mornings. No we are in the middle of an on-going, bone-drenching rainstorm. At night as I laid in bed listening to the downpour with the wind beating trees agains the windows I half expected to wake up to flooded streets and fallen trees. During the day I saw the sheets of rain fall from the sky, blurring my vision and soaking my spirit.

It’s the kind of fall weather where it’s best to stay indoors and hunker down.

And hunker down we did, leaving only for the necessities while watching the storm outside us carry on. And during this stormy weekend (that felt much more like winter than fall) I knew it was time. It was time to pull out the pumpkin. So we started our weekend off with these pumpkin waffles breakfast which helped us remember all the reasons we love this time of year – even on those dreary, wet, grey days.

In a bowl combine flour, baking powder and soda, salt, and spices. In a separate bowl whisk together pumpkin puree, almond milk, maple syrup, oil, and vanilla. Add wets to dry ingredients and mix together until just combined.

In a high-powered blender combine all the ingredients and process until smooth. Refrigerate until ready to use.

Top each waffle with

Maple Cashew Cream, toasted pecans or hazelnuts, and maple syrup

Nutrition Facts

Pumpkin Waffles with Maple Cashew Cream

Amount Per Serving

Calories 425Calories from Fat 234

% Daily Value*

Total Fat 26g40%

Saturated Fat 3g15%

Sodium 339mg14%

Potassium 660mg19%

Total Carbohydrates 74g25%

Dietary Fiber 4g16%

Sugars 28g

Protein 11g22%

Vitamin A190.6%

Vitamin C3.1%

Calcium25.9%

Iron27.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Have you started cooking with pumpkin yet? What is your favorite pumpkin recipe?

I’ve had several people tell me this week that their favorite recipe on the blog is the Bake Maple Pumpkin Donuts. While I do like those donuts, I think I would have to say my favorite pumpkin recipe (so far) is the Pumpkin Bread Pudding.

To make these as pancakes did you modify the recipe at all? How did you cook them? I’m in Ireland without my waffle iron but I love this recipe. Hoping I can turn them into pancakes!!! Thanks for any suggestions!

These are amazing. I call them pumpkin pie waffles. They definitely seem a little gooey in the middle but I looooove that! Wondering what you would suggest as an alternative to canola oil? I used coconut but had to heat up the batter cause it got all hard and chunky and it was a pain. Thank you so much I’m going to make these a lot! 🙂

I’m sorry they didn’t come out well. Without more information, I’m not sure I can help you. Perhaps your waffle maker requires less batter than some, and so they were too thick. That would be the best guess for why they were not cooked in the middle. In terms of being stuck to the waffle iron, I had no problem with this, so it may just be working it out with your waffle iron – getting it to the right temperature, giving it enough oil. I hope this helps!

These were great. I had a hard time getting them out of my oiled waffle iron, but I think my square machine’s more finicky than average. I really liked the balanced flavor and how they crisped up–lots of recipes don’t crisp. I’m going to try cooking the batter as pancakes, too.

I just found out my son is allergic to eggs. We were so sad thinking we wouldn’t be able to enjoy waffles and other baked goods… Boy, were we wrong! This will be a staple Saturday morning waffle recipe in the fall. Thank you!!

Sarah, Would you mind terribly if we use your waffle recipe at our food cart? I wanted to do Chicken and Waffles and wanted the waffle to taste like pumpkin pie. Your recipe sounds perfect! Do they get crisp on the outside? Jeff aka Homegrown Smoker

That would be awesome. I love your cart and I will definitely swing by and try them out if you end up making them. They do get crispy on the outside but they softened up once they sat out for awhile. You can just cook them a couple minutes longer if you want them even more crispy. Let me know if you start making them!

I usually break it out early in September too, but I felt like my blog became so pumpkin heavy between sept-nov last year that I had to practice patience. (Like I said, once I go pumpkin, it’s hard to think of anything else to post about)

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